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Thoughts using on a brine?

Was watching food network and some guy did his pork butt in a brine for like 48 hrs and then only did a light rub with salt/pepper. He only used salt and pepper because in his brine was all of his seasoning. Has anyone tried this? Any thoughts?

I brine mine 24-48 hours probably out of habit more so in before the egg, to me it seems like you get about a 10th of the flavor in the brine. Like 10 habaneros puréed then put into the 48 hr brine equates to a small spice note but it you put your nose over it while first heating it will singe your nose hairs.

I just brined two youg chickens this past weekend waiting out the storm. Both came out great...lots of flavor but I would not add any salt prepping for the grill. I did add dry rub after a quick rinse. I am going to do it a few more times before thanksgiving turkey meal. One of these times I am going to weigh the bird pre and post brine. Seems like it does uptake a good amount.

I did a 24 hour butt brine but I put too much rub on...it came out a little salty, but very moist the crowd loved it. I've started injecting butts. It's easier and you get very moist meat. However, I brine pork chops every time. For thick chops, about 2 hours. Medium thick, about 1 1/2 hours. They turn out great. I also brine chickens, about 7 hours. Not neccesary, but it does moisten the chicken up.

Another thread here pointed me to a brined pork chops recipe on the Weber web site. I tried it and it was excellent and everyone in my family agreed.

It was really simple. The brine was made with 2 cups water, three tablespoons Kosher salt, and one tablespoon sugar. I brined the thick cut, boneless chops in a gallon Ziploc bag for 2 hours, turning the bag and mixing things around a few times. Then I grilled them, normally.

Last Sunday I brined pork chops and a pork tenderloin. I used the brine in the book Charcuterie and both came out awsome. The brine had the usual salt ,water and sugar (brown and white), sage, garlic and juniper berries.

Never brine a butt. It will taste like ham. However, inject it before cooking.

It does have more of a hammy taste in my experience but its different, still has that pulled pork texture a little saltier. I like it a lot and have never had any complaints when I did brine but it is. Just another added step to complicate things for some people.

If you want to really learn about brines, marinades and rubs go to AmazingRibs.com. Meathead will teach you all you need to know. He has all the facts on when and how to marinade, or not. When to inject, or not. Plus... He gives instructions and ingrediance for doing it yourself.